INGREDIENTS

INSTRUCTIONS

In a large saucepan, cook bacon until almost crisp. Remove the bacon and
take out all but 1 tbsp of the fat. Add the onions and cook until softened
but not browned. Transfer the onion to a bowl. To the pan add the water,
broth and sage and bring to a boil. Stirring constantly, add the cornmeal,
a little at a time. Cook over low heat, stirring almost constantly, until
it is thick and pulls away from the sides of the pan, 20-25 minutes. Stir
in the butter, 2 tbsp of the Parmesan and half the onions. Spread in a 3
cup gratin dish. Mix the bacon into the remaining onion mixture and spread
on top of the polenta.  Sprinkle on the remaining Parmesan and bake in the
middle of a preheated 400 oven until the cheese is melted and just starting
to brown.  This serves 2 as a main dish, 4 as a side dish. Can be doubled
or tripled and can be made and assembled earlier in the day and baked when
ready to serve.
Posted on the Prodigy Food & Wine Board by Alyce Mantia
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”